Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced (approximately 6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 can boned chicken
1 c. shredded carrots
1 c. sour cream
1 (8 oz.) pkg. herb stuffing
1/2 c. melted butter

Preparation

Cook squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and boned, canned chicken.
Stir in carrots.
Fold in squash and onion.
Combine stuffing mix and butter.
Spread half of stuffing mixture in bottom of a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable and chicken mixture on top. Sprinkle remaining stuffing mixture on top.
Bake at 350\u00b0 for 25 to 30 minutes or until bubbly.